Recipes
March Recipe – Salmon and sorrel sauce
Saumon à l’oseille is a popular French dish served in bistros across the country at this time of year when sorrel is fresh and plentiful. Although now considered traditional it was invented in 1973 by the Troisgros brothers in Roanne. Our sorrel has larger leaves and...
February Recipe – Jerusalem Artichokes Three Ways
Jerusalem Artichokes Three Ways I had this as a starter at the Landgate Bistro in Rye and have tweaked it and cooked it at home, finding it a tasty and nutritious way of using one of the few allotment vegetables still available in late February. If you are not...
December Recipe – Winter warmer
A great winter warmer – Jerusalem artichoke soup.
November Recipe – Paula’s Butternut Squash Jalfrezi
Butternut Squash Jalfrezi Serves 4 This recipe is a favourite of Mary's friend Paula over on a visit from Ireland this month. As a vegetarian she is an expert at adapting meat recipes to vegetables, and this is a particularly tasty way to use up some of that glut of...
October Recipe – Borlotti Bean Soup
This year I grew borlotti beans instead of runner beans and they have been magnificient! So pretty, abundant and trouble free. Although they can be boiled and eaten with anything, I have been making a tasty and nourishing soup. As with all soups you can make it up as...
September Recipe – pickled pears
What a year was 2011 for fruit, particularly apples and pears. Apples store better than pears and seem to be more versatile, but pears chould not be underestimated. And whilst apples are readily available all year, pears are rarely eaten after the autumn season so I...
August Recipe – Courgette, green beans and tomatoes
This month is when the produce really starts to take off and we get those duller days when we're sick of salad and want something earthier and warmer. So I like to use the glut of green beans with the start of the courgette glut and early tomatoes as a side dish to...
July Recipe – Asparagus peas and mangetout
Up until now I have grown asparagus pea only because they look pretty. I was unsure how to cook them and found them a bit tasteless and bitter. However, I have discovered that if they are picked young and properly cooked they have the delicate flavour of asparagus...